Printable | Taste of Home

Easter Basket Cake

1 package (18-1/4 ounces) yellow cake mix
3 cups of white frosting
3 drops of green food coloring
1/2 teaspoon of water
2 cups of flaked coconut
Jelly beans, marshmallow Peeps and chocolate kisses (or the candy of your choice)

Cover the serving board with gift wrap, taping the wrap on the back
side of the board. Cover the wrapped board with clear cellophane in
the same way. Set the board aside. Using two 9-inch round baking
pans, prepare and bake the cake according to the package directions.
Cool cakes for 10 minutes before removing from the pans to wire racks
to cool completely. Place on cake in the center of the covered

Printed from tasteofhome.com May 22, 2008

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Easter Basket Cake cont.

serving board. Spread the top of the cake with frosting. Cut a
6-inch circle from the center of the second cake. Remove the center
circle and set aside for another use. Place the cake ring on top of
the frosted cake layer, creating the basket. Frost top and sides of
basket. For the handle, cover the 14- x 3/4 inch strip of
lightweight cardboard with plastic wrap. Bend the cardboard strip
into an upside-down "U" shape and insert the ends into the top of the
cake about 1 inch from the outside edge. Frost the handle. In a
large resealable plastic bag, combine three drops of green food
coloring and 1/2 teaspoon of water. Add coconut, seal the bag and
shake until coconut is evenly tinted. Sprinkle a portion of green
coconut inside the basket. Reserve remaining coconut to sprinkle
around the bottom of basket later. Fill the basket with candy of

Printed from tasteofhome.com May 22, 2008

Easter Basket Cake

your choice. Press candy pieces onto the top of the handle where
shown in the photo or as desired. When the frosting on the cake is
firm, press the tines of a fork into the frosting on the sides of the
cake to create a basket-weave pattern, alternating vertical and
horizontal designs. Sprinkle the remaining tinted coconut around
the bottom of the basket.

Yield: 10-12 servings.